FRASER ELISABETH TAN, PHD

Creamy Chicken Orzo

Easy and delicious on a weeknight!

Serves 6-8 EF

Ingredients

  • 1 tablespoon butter, divided
  • 1 tablespoon olive oil, divided
  • 2 boneless, skinless chicken breasts, cut into 3/4” pieces
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 1 red pepper, diced
  • 2 cups packed baby spinach
  • 1 1/2 cups dry orzo
  • 2 1/2 cups chicken broth
  • 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 tablespoons lemon juice (1 large lemon)
  • 1 tablespoon lemon zest (1 large lemon)
  • 1 cup peas (optional)
  • 3/4 cup shredded parmesan cheese

Directions

  1. Add 1/2 tablespoon of butter and 1/2 tablespoon of olive oil to a large skillet and heat over medium heat.
  2. Add the chopped chicken to the pan and cook, stirring occasionally, for 3-4 minutes or until the chicken is no longer pink.
  3. Add the onion, garlic, and red pepper and cook, stirring, for 2-3 minutes until the vegetables are tender.
  4. Add the baby spinach and continue cooking for 1-2 minutes until it starts to wilt, and the chicken is cooked through.
  5. Remove the chicken and vegetables to a plate.
  6. Add the remaining 1/2 tablespoon of butter and olive oil to the pan, and stir in the dry orzo. Saute the orzo for 30-60 seconds, stirring constantly.
  7. Add the chicken broth, thyme, salt, and pepper, and bring the liquid to a boil over medium heat.
  8. Cover the skillet, reduce the heat to a simmer, and let it simmer for 8-10 minutes, or until the orzo is tender and most of the liquid has been absorbed.
  9. Add back the chicken and vegetables, along with the lemon juice, lemon zest, and peas, and cook over medium heat for another 1-2 minutes until everything is heated through.
  10. Stir in the parmesan cheese and serve.

Source: bake-eat-repeat.com